How to Cook Duck

There are three separate thoughts on how to cook duck.

One way is to fast cook the duck in a hot oven not over 30 minutes. This usually produces a rare, pink meat with a crisp, brown crust.

A second method is to allow the duck to cook in a hot oven about five to six minutes and then reduce the temperature.

The third way is to cook the duck in a moderate oven until done. The duck may be brushed with a fruit glaze before it is done.

Duck should never be defrosted on the counter, but instead defrosted in the refrigerator. A breast will thaw overnight, while a whole bird can take two days or more. For faster thawing, submerge duck in its unopened original packaging in cold water, changing water every 30 minutes. Once you have thawed raw duck, do not refreeze it, unless you have cooked it.

Duck, like all meats and poultry, should rest after cooking to allow the juices to settle in the meat, so make sure you allow time for this in your cooking and serving schedule.

To learn more about how to cook duck and some great recipe ideas, read on.....

Ducklings are generally 3-4 pounds and more delicate than mature duck, which is generally about 5-6 pounds. Duckling can be broiled or grilled, as you would chicken. Mature ducks are generally roasted or braised.

What You Need for Roast Duck

• 5 pound duck
• Salt and pepper
• Water

How to Make Roast Duck

1. Place the duck in a large pot and cover with water.
2. Bring to a boil, reduce heat, and simmer for 30 minutes.
3. Preheat oven to 400 F.
4. Pat duck dry.
5. Salt and pepper the duck, and place on rack in roasting pan.
6. Roast for 45 minutes, or until the temperature in the thigh reaches 180 degrees.
7. Allow the duck to rest for 15 minutes before carving.

What You Need for Duck a L'Orange

• 5 pond duck
• Salt and pepper
• Zest from 2 oranges and 1 lemon
• Juice from 2 oranges and 1 lemon
• 3 tablespoons sugar
• 3 oranges and 1 lemon, sectioned
• 3 tablespoons vinegar
• 2 cups beef broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons red currant jelly
• 1/4 cup dry white wine

How to Make Duck a L'Orange

1. Preheat oven to 350 F.
2. Prick the duck with a fork, and season with salt and pepper
3. Roast for 1 3/4 hours or until the temperature in the thigh reaches 180 degrees. (While roasting, drain the fat from the pan every 20 minutes)
4. Cover the zest with water and simmer for 5 minutes, until tender. Drain and set aside.
5. Place the sugar in a pan on low heat, and cook until it begins to brown.
6. Add the vinegar and juices to the sugar and boil until the liquid is reduced by half.
7. Add the broth and simmer for 5 minutes.
8. Add the cornstarch and jelly to the sauce and simmer until thickened.
9. Remove the duck from the roasting pan, and pour off the fat.
10. Deglaze the pan with the wine, scraping up the brown bits.
11. Pour the wine into the sauce.
12. Slice the duck, and arrange it on a platter, garnished with the zest, and surrounded by the fruit sections. Pour some of the sauce on the duck, and serve the remainder in a sauce boat.

What You Need for Braised Duck

• 2 tablespoons butter
• 5 pounds duck-- halved or quartered
• 1/2 cup port
• 2 tablespoons cassis
• 1 1/2 cups chicken stock
• 1 bay leaf
• 4 springs parsley
• 2 teaspoons thyme
• Salt and pepper, if desired
• 1 can unsweetened wild cherries (pitted)

How to Make Braised Duck

1. Melt butter in a large skillet or dutch oven
2. Brown the duck in the butter
3. Drain the fat from the pan
4. Add the wine, cassis, stock, bay leaf, parsley, thyme, and salt and pepper
5. Simmer for 45 minutes.
6. Remove duck to a platter
7. Strain broth
8. Bring the strained broth to a boil and reduce liquid by half.
9. Add canned cherries and simmer for 10 minutes
10. Return duck to pan to reheat.